Source: Enlitened Kosher Cooking by Nechama Cohen

A wonderful variation on a favorite dessert, with orange and vanilla flavor.

Servings

1 cooking spray
1 Gelatin, orange, sugar free, dry serving, SD (3 ounces)
0.5 cup cold water
1 Tea, herbal, orange, bags , 3/4 cup, prepared and cooled
8 oz Cheese, semi-soft, original, light, individual , drained
8 oz Cheese, Mexican, farmer
1 pinch salt
1 tsp vanilla extract
4 oz whipped fat-free topping , 1/2 container
1.5 oz Pudding, vanilla, sugar free, dry serving, SD (3 tbsp)
3 tbsp Soy Milk, original, light
0.5 medium oranges , 6 thin slices, cut in half (optional)

1 Line a small spring form pan with baking paper and lightly spray with non-stick cooking spray.
2 Mix the jello with the water until the powder is dissolved and there are no bumps. Add the tea. Stir and set aside.
3 Beat the cheeses, salt and vanilla with a mixer until fluffy. Set aside.
4 Whip the topping in a bowl on a medium setting. Slowly add the vanilla pudding. As this mixture starts to thicken, add the soy milk. Mix until it is all incorporated.
5 With a spatula, fold all 3 mixtures together. Pour into the prepared spring form pan; smooth the top with a spatula. Refrigerate at least 4 hours or until well set.
6 Remove sides of pan just before serving. Garnish with orange slices before the cake is completely set if desired.